1903 
THE RURAL NEW-YORKER- 
733 
MARKET NOTES 
CALIFORNIA ORANGES.—It is reported 
that the crop will be large, at least 25,000 
cars, and of excellent quality, as the 
weather has been favorable for ripening. 
This will be good news to eastern con¬ 
sumers who tried in vain to get good Cali¬ 
fornia oranges last year. 
THE WINTERGREEN is an all-season 
delight to country boys in sections where 
it grows. The tender Spring shoots are 
looked for eagerly; the older leaves go 
very well during Summer and Fall, and we 
have often found them acceptable when 
dug out from under the snow. The pink 
berries are sold here to some extent during 
the Fall. We recently saw a sugar barrel 
full of these berries, the largest quantity 
wc ever noticed in a single place. These 
berries are distributed among the retailers 
and sold for 20 cents or more per quart. 
AVOOL.—The market is quiet but very 
firm, both here and in Europe, with no 
disposition to reduce prices. The following 
figures were obtained at the London wool 
sales last week: 4,000 bales New South 
AVales, scoured, 17@43 cents; greasy, 11@27; 
700 bales Queensland, scoured, 22@35; 5,900 
bales New Zealand, scoured. 14@44; 700 bales 
Cape of Good Hope and Natai. scoured, 
15@43. Domestic wools were about as fol¬ 
lows: X, XX and XXX, 28@32. Delaine, 
27@30; Territory staple, scoured, 52@57. 
FRUITS.—The apple market is improv¬ 
ing. The range of prices remains about 
the same as last reported, but much of 
the rubbish has been worked off. The 
varieties on hand now are: Wealthy, which 
is selling the highest of any; Gravenstein 
and Fameuse, always popular sorts; Maiden 
Blush, first class when left on the tree 
long enough to ripen well, but likely to 
be starchy otherwise; King and Spitzen- 
burg, kinds of which there is never a sur¬ 
plus; Twenty Ounce, showy, but of coarse 
quality; Ben Davis, Baldwin, Greening 
and York Imperial. The above remarks as 
to quality refer to the fruit as seen in the 
market. The Baldwin, when left on the 
tree long enough and given all the sun¬ 
shine it needs, is scarcely equaled by any 
sort, but thousands of barrels of the Bald¬ 
wins of commerce come nowhere near 
reaching this mark. Perhaps no other 
large-selling variety is so uniformly of¬ 
fered at several notches short of its pos¬ 
sibilities of color and flavor. AA'e believe 
that most cases of complaint about coarse¬ 
ness and low quality in Baldwins are due 
to lack of maturity. While the receipts of 
pears are not very large, all of the later 
varieties are represented, Seckel, as usual, 
selling highest. Most of the Kieffers seen 
at present are windfall or low grades which 
are not considered worth storing. Grapes 
continue high, even wine grapes in bulk 
bringing two cents or more per pound. 
The cranberry season is scarcely started 
yet. The prospect is for larger shipments 
in the near future and somewhat lower 
prices. _ w. w. ii. 
New Jersey Fruit List.— The New 
Jersey Horticultural Society issues a 
pamphlet giving lists of leading fruits ar¬ 
ranged by sections and counties as sug¬ 
gested for family or market use. It is an 
excellent idea, but the lists are not perfect 
and suggestions are wanted from New Jer¬ 
sey fruit growers. Address H. I. Budd, 
Mt. Holley, N. J. 
PRESERVING FRUITS FOR EX¬ 
HIBITION. 
We are asked, almost every season, to 
give formulas for preserving fruits for ex¬ 
hibition. The following formulas are 
recommended by the Department of Hor¬ 
ticulture of the St. Louis Exposition: 
After the fruit has been carefully select¬ 
ed, place it in a receptacle in which it is 
to be preserved; cover with clear water 
and let it stand for six or seven hours, 
pouring off the water and rinsing the fruit 
thoroughly in the receptacle with a small 
hose in order to remove every particle of 
dirt from both the jar and fruit. It is dif¬ 
ficult to determine just how much glycerine 
should be used, as different fruits require 
different amounts and practically the only 
way this can be determined is to make a 
practical test, which can be done by add¬ 
ing glycerine from time to time as it seems 
necessary to do so. The specific gravity 
of the different fruits and even different 
specimens of the same variety differ con¬ 
siderably, so that no definite advice can be 
given. If a fruit is firm and solid it will 
not require a liquid of the same specific 
gravity that it would if it were over-ripe. 
It is recommended that the preserving 
liquid be as much lighter than the juice of 
the fruit as is possible without causing the 
fruit to crack. If the preserving liquid is 
heavier than the juice, the result will bo 
that the fruit will shrivel, therefore there 
is danger of adding too much glycerine, 
and practically the only way to avoid do¬ 
ing so is to begin with a small amount apcl 
add more if it is found to be necessary to 
keep the fruit from cracking. To every 
gallon of distilled water add two ounces 
fresh sulphurous acid. Stir well, pour 
this over the fruit, covering it at least 
an inch and a half to two inches. To this 
should be added from eight to 10 ounces 
of glycerine for peaches. For plums, six 
to 10 ounces of glycerine, depending alto¬ 
gether on the amount of sugar contained 
in the fruit. Set aside in a dark room for 
30 days. If any change takes place, such 
as fermentation or discoloration, pour off 
the liquid, rinse the fruit and renew the 
preparation, prepared under the same 
formula as above. 
If after 30 days’ trial the fruit still fer¬ 
ments or discolors, it is useless to under¬ 
take to carry it through. The only thing 
to do is to prepare a fresh lot. If is is de¬ 
sired to be more accurate as to the amount 
of glycerine actually required, ascertain 
the density of the juice of the fruit and 
add sufficient glycerine to the water to 
make its density equivalent to that of the 
juice of the fruit. AA'ith this preparation 
the retention of the natural color cannot 
be guaranteed. To obviate this bleaching, 
it is suggested to pour off the liquid after 
it has stood for five or six d;iys; rinse the 
fruit in clear water and leave it stand for 
four or five hours, and then renew the 
preparation, repeating this operation until 
you are convinced that the color is thor¬ 
oughly set and the chemical action to de¬ 
stroy the fruit has ceased. One of the 
secrets of keeping fruit under this for¬ 
mula is to keep it in a dark place for from 
30 to 40 days in a temperature ranging 
from 40 to 60 degrees. When placing it on 
exhibition care should be taken to keep It 
out of the strong sunlight. In purc’nasing 
sulphurous acid be careful that you get 
(.he fresh article, and that you get sul¬ 
phurous and not sulphuric acid. 
For a second formula, to each gallon of 
water add six ounces potassium nitrate, 
one-fourth ounce formaldehyde, and enough 
glycerine to make the specific gravity of 
the liquid the same as that of the juice 
of the fruit. Lot the fruit stand for seven 
days in this preparation, provided there is 
no discoloration or fermentation. In case 
there is such, pour off. liquid and replace 
it with a fresh solution. Then at the ex¬ 
piration of seven days, if no adverse action 
has taken place, pour off the liquid and 
repeat the preparation, reducing the potas¬ 
sium to two ounces. Place the fruit in a 
dark, cool place and let it remain from 30 
to 60 days. It should tnen oe ready for 
exhibition, provided fermentation does not 
set in. This preparation applies to all 
stone fruits, such as peaches, apricots, 
plums, prunes and nectarines; also to 
pears, grapes ana currants; as well as 
hardy varieties of blackberries and mul- 
beri’ies. 
For the ordinary vegetable, after thor¬ 
oughly cleansing and removing all dirt, 
cover with a solution of two to 2Vi ounces 
of sulphurous acid to one gallon of water, 
changing the preparation as often as dis¬ 
coloration occurs. This will have to bo 
done every few days for from one to three 
weeks. The same care should be taken 
with the selection of vegetables as with 
fruit. In the case of green corn, take three 
ounces of sulphuric acid instead of sul¬ 
phurous acid, after it has been in sulphur¬ 
ous acid solution for two weeks. 
A fourth formula for fruit is as follows: 
To each gallon of water add two ounces 
carbonate of soda, six ounces potassium 
nitrate, and glycerine according to the 
density of the fruit juice. Allow the fruit 
to remain in this solution for 10 Says, pro¬ 
vided no discoloration or fermentation 
takes place. Pour off, rinse fruit and re¬ 
place solution with IV 2 ounce carbonate of 
soda, according to fruit juice, and two 
ounces potassium nitrate. Still another 
formula follows: To each gallon of water 
add two ounces sulphocarbonate of zinc, 
glycerine according to the densfty of the 
fruit juice, and six ounces potassium 
nitrate. Allow the fruit to remain in this 
.solution seven days. Repeat this solution 
with the exception of two ounces of potas¬ 
sium nitr.ate. A solution of formaldehyde, 
sulphurous acid, glycerine and water give 5 
good results in most cases. The formula 
as usually used is one-half ounce for- 
maldeh.vde, two ounces sulphurous acid 
and from eight to 10 ounces glycerine for 
peaches: six ounces glycerine for plums 
and 12 or more for grapes, to one gallon 
of water. After the fruit has been in this 
solution for one month or less time, should 
it begin to turn dark, pour off the solution, 
wash the fruit carefully and put on a so¬ 
lution of two to 2V1> ounces sulphurous acid 
to the gallon of water. 
Principles of American Forestry; by 
Samuel B. Green; John Wiley & Sons, New 
York; 334 pages; 73 illustrations; $1.50, post¬ 
paid. Among the subjects treated are: 
Tree growth; forest influences; forest re¬ 
generation and protection; propagation and 
nursery practice; uses and durability of 
wood. A well written and useful book, 
tyel) worthy of a place in thp farm library. 
Many a chil4 
has been fooled 
by the story of 
the pot of gold which 
to be found just at 
the foot of the rain¬ 
bow, and has started 
out to gather riches 
full of happy dreams. 
Many a man and 
woman have been de¬ 
ceived by the tale that 
there was health to b« 
found out beyond the 
sunset, and they have 
started out dreaming 
of a healthful future, 
never to be realized. 
People who have tried change of cli¬ 
mate in vain for the cure of weak lungs 
have been perfectly and permanently 
cured by the use of Dr. Pierce’s Golden 
Medical Discovery. It cures deep-seated 
coughs, bronchitis, bleeding lungs, ema¬ 
ciation, and other conditions which, if 
neglected or unskilfully treated, find a 
fatal end in consumption. 
«La.st spring I had a severe attack of pneu¬ 
monia which left me with a very bad cough, 
and also left my lungs in a very bad condition,” 
writes Tohn M.'Rus.sell, E-sq., of Brent, Cherokee 
Nat., ihd. Ty. "I had no appetite and wa.s so 
weak I could scarcely walk. My breast was all 
sore with running sores. I got two bottles of Dr. 
Pierce’s Golden Medical Discovery, which I be¬ 
lieve saved my life. I cannot express my grati¬ 
tude to you. I am able now to do very goo4 
work.” 
Any substitute offered as” just as good” 
as ”Golden Medical Discovery” is a 
shadow of that medicine. There are 
cures behind every claim made for the 
"Discovery,” which no "just as good” 
medicine can show. 
The People’s Common Sense Medical 
Adviser, a book containing 1008 pages, 
is given away. Send 21 one-cent stamps, 
for expense of mailing o«/jy, for the book 
in paper covers, or 31 stamps for the vol¬ 
ume bound in cloth. Address Dr. R. V. 
Pierce, Buffalo, N. Y. 
QIPPLEY’S 
11 STEAM C< 
ImproT«d 
Cctmhlnatloii 
..COOKERS 
irilleook26 bushels of feed In 2 hours; 
hestwsterln stock tank 260 feet away. 
VVillheatdairy,h<>f(and poultry houses. 
Made of boiler steel; can't blow up; no 
tiuestorustorleak. PRICES $6.00 TO 
$4&.00;5styleBand 15 siies. Sold under 
a guarantee. Endorsed by Experiment 
Stations. Catotoffus andprices/re*. 
RISHleyHdw. 6o.,BDX223,Orafton,lll. 
£Mt«ra /.gentL^. 0. Mitobel, Philadelphia. 
COOK YOUR FEED and SAVE 
Half the Cost—with the 
PROFIT FARM BOILER 
With Dumping Caldron. ^’Empties its 
kettle in one minute. The simplest 
and best arrangement for cooking 
food for stock. Also make Dairy and 
Laundry Slovea, Water and Stoam 
Jacket Kettles, Hog Soaldera, Cal¬ 
drons, etc. ay Send for oircnlars. 
D. &. SfEBBY a 00.. Batavia, lU. 
HOd! BUYS 
complete with cover, elbow, pipe and damper. 
Kettle .s polislicd and smooth. Jacket 
made of lieavy steel. Burns any kind of 
fuel. Flues distribute heat all over. 
Boils 60 gallons in 20 minutes. Cooks 
anything. Handy forbutcherlr.g and a 
hundred other things on the 
ATUCD CI7CC 18 to _ .0 gallons at 
UlnClf dl4CO f4.30 to tI2.C6. Cut 
this ad out and send It to us and we will 
mall you tree the largest farm machine 
catalog ever printed. Write to-day, 
MARVIN SMITH 00. OHIOAGO. ILL. 
rCIENTIFIC GKINDINO MILLS grind Corn 
t in the ear, or Grain in any form. Strong, exact, 
reliable. Catalogue D mailed free. 
FOOS MFG. CO., Springfield, Ohio. 
GONE LAME!! 
KENDALL’S ^ 
PAVIN CURE 
Those words strike terror to the heart of every 
horseman. Don’t worry. If Itis Spavin, Ring Bone, 
Splints, Curb or any form of Lameness, Kendall’s 
Spavin Cure will cure it quickly and permanently. 
Cambridge Springs, Pa., Dec. 4, 1902. 
American House Livery, 
Dr. B. J. Kendall Co., 
Gentlomen:—1 have been using your Ken¬ 
dall’s Spavin Cure for fifteen years and find 
it a success. I have one of your old “Treatise 
on the Horse and his Diseases,” the leaves 
are some of them lost; if you have any new 
ones please send me one, and oblige. 
Very truly yours, 
CHAS. KELLY. 
Price S1; 6 lor S5. As a liniment for family use It has 
no equal. Ask your druggist for Kendall’s Spavin Curs, 
also ‘‘A Treatise on the Horse,” the book free, or address 
Or. B. J. KENDALL CO., ENOSBURG FALLS, VT. 
VETERINARY PIXINE CURES 
3re»sc HceL Scratches and Hoof Rot,-<)iroma 
IrcompUcated-ol the most deep svated character; C: _ 
'chapp^ teats, caked baft cow pox and all inflammaeoir 
{^ffections of the udder; ^ddlo and Collar Gails, 
Chafes. and Abscesses, Old chronic Sores, tht rwah 
of pressure by badly fittin/; harness or by Irritating 
[of dir^ sweat and nair under the harness. It makes a,i 
positive and pennanent cure hy placing healthy j 
granulations, building up new cellular tissuea, healingiJ 
uaturally from the bottom without scab or seal " 
and stimulating growth of hair, natural color. It 
peoetratea, soothes and hcab while horse works. 
Absolutly Guaranteed. Mot>cy back if it &ils. 
2 ot 25c: So*. 60c; 5lb. pkg. $4.00. 
•id. ' J 
At all Dealers or sent prepah 
Troy Chemioal ( 
trot. k. t. 
Smi 4 lor MMipIo boi 
aaC bookWi 
J? VfTf.HINARYP’XINt 
I!2£ Best Horse 
is liable to “go lame” at any 
time. Cxirbs, Splints. 
SpCkVlns and other forms ot 
t.8k.meness yield readily 
and are cured permanently by 
Tuttle’s Elixir 
l/sed and Endorsed by Adams 
Express Company, 
Used Internally it is infallible for 
Colic, Distemper, Founder, Pneumonia, etc. 
Tuttle’s American Condition Powders 
—A Specific for impure blood andall diseases arising therefrom, 
TUTTLE’S FAMILY ELIXIR cures rheumatism. 
Sprains, bruises, etc. Kills pain instantly. Our 100-pagcbook, 
••Veterinary Experience," FREE. 
Dr. S. A. TUTTLE, 30 Beverly St., Boston, Mass. 
Bewara of so-called Elixirs—>BOae geauina bat Tama’s* 
ATo4d rU blisters; they ofifex only temporary relief, if any. 
UNION LOCK 
Poultry 
Fencing 
Has boon fully l.st- 
ed and found supe¬ 
rior lo all others. 
Will fit uneven 
ground without 
cutting. 
Every Part Stretches Perfectly. 
Made of high grade galvanized steel wire. All 
horizontal lines are cables, making it stronger. 
Hols fine mesh at bottom for small chicks. 
We also make extra heavy for gardens, lawns, 
etc. The largest poultry farms are using this fence— 
over 700 rods by Lakewood (N. J.) Farm Co. We pay 
freightand satisfy every one or no sale. Can ship from 
New York, Philadelphia or Pittsburg. 
Write for free catalog of Farm, Lawn and Poultry Fencing. 
CASE BROS., Colchester, Conn. 
Butchering Outfit 
Lessen the labor and save time on butchering 
day by using the right kind of tools. The 
EIVTERPmSE 
Sausage Staffer 
is the best machine on the market. Used equally well as 
a Lard Press. Cylinder is bored irue so that no meat can 
work up about the plate, has patented'corrugated spout that prevents air 
entering the casings. No hot cylinder to handle when pressing lard. 
Hot cracklings can be removed without burning fingers. Price of four 
quart size, I 5 . 50 . The 
ENTERPRISE 
Meat Chopper 
chops quickly, uniformly, perfectly; won’t clog, 
can’t break or rust; made in all sizes, hand and 
power; No. 10 is a good size to work with above 
Sausage Stuffer. Price $ 3 . 00 , chops three pounds 
of meat per minute. Sold at all hardware and 
general stores. Catalogue free. 
The name ‘‘Enterprise” is on every machine. 
THE ENTERPRISE MFG. CO. OF PA., Philadelphia, Pa. 
